JACK T Recipe Reviews (Pg. 1) - Allrecipes.com (1037874)

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Jalapeno Popper Spread

Reviewed: Feb. 20, 2013
Wow, this was spot on for the taste of poppers. I sub'd only a little using sour cream, and whipped cream cheese, plus just a small bit of mayo for the creamy base. The suggesstion of mixing panko with the parmesan for the top crust is a good one. I'll make it again next super bowl party.
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Tomato Bisque II

Reviewed: Feb. 20, 2013
I love this recipe for the winter! I really didn't change much at all. I only made half (cooking for just one) the recipe. I used 1 28oz box of crushed (low sodium, organic) tomatos, and every thing else was proportional. It was great and super easy. I had it for dinner with a slice of quiche....can't beat that for a cold night!
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Grilled Pesto Vegetable Tart

Reviewed: Sep. 19, 2012
Like everything, I had to tweak this. First, I'm reducing my sodium and so I didn't want to use jar pesto. So I decided to use herd de provence and hazelnut oil in place of the pesto. I also made 6 individual tarts, I think I have 3" tart tins. It used most of both pastry sheets. I used 1 yellow squash and 2 baby eggplant from a garden. I used 2 fresh garlic cloves, but jarred roasted red peppers. I sauteed the veggies in hazelnut oil, then finished with 2T of Herbs de Provence and 1T more hazelnut oil. I put the goat cheese on the bottom, followed by veggies, and topped with red pepper strips, and halved grape tomatoes. Then I baked according to instructions. It was great! (so good, I ate 2 for dinner!). Wish it looked a little...idk, prettier? for the amount of work I put in making it. Still, not a terrible effort, considering I don't bake much. I'll absolutely make it again.
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Family's Creamed Spinach

Reviewed: Mar. 6, 2011
I've made this many times over the last few years, always to good reviews. It's a staple of my comfort food menus. Like the others I soften my diced onion in butter before making the roux. I also add some paremsan cheese at the end. One of the keys I think it to really press your spinach dry. If near the end, it's a little thick, I'll add a little milk, cream, or half and half, whichever I have on hand.
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Puttanesca I

Reviewed: Feb. 3, 2011
I was looking for an easy but different pasta sauce for weeknight meals. This one was perfect! It's really spicy, sharp, and idk...complex. I used canned crushed tomatoes (decent quality). I used the whole can, but next time may actually measure out 2 cups as it was just a hair too much. I used canned, sliced black olives. I added an extra clove of garlic. I used anchovy paste because it will keep and this is the *only* thing I'll use it for, and I got capers off of the olive bar at the grocery (nearly same price as the bottled stuff and waayyyy better). I cut back just a hair on the olive oil too, probably used 1/3 cup (good quality). The only tip I'd offer is, I whisked the sauce to emulsify the oil and tomato sauce. It didn't take long,
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Antipasto Pasta Salad

Reviewed: Mar. 24, 2009
A good pasta salad, it tastes like most of what I get off of restaurant salad bars. I pretty much followed the recipe as written, used 4 roma tomatos, added a diced, seeded and peeled cucumber. Cut the oil way down to about 1/3 of a cup. I think the idea of clear balsamic is good, but I already had the regular stuff around, and it's expensive. Like everyone else has said, better the second day. I'll make it again.
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Sesame Pasta Chicken Salad

Reviewed: Mar. 22, 2009
I normally read the reviews and follow general consensus from you guys reveiws, but this time I was in a hurry, and didn't take a look. My mistake. I *really* wished I had cut the oil way down, probably to 1/3 cup. I was making it as a side, so I didn't use the chicken. I did add some veggies ( green, red, and yellow bell pepper) and finely diced carrot. I think some cucumer would be good. I forgot to get green onions but I had some shallots around, so I subbed them. For pasta, I used mini farfalle. Tasted great. I'll make it again, just with a lot less oil.
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Easy Turkey Tetrazzini

Reviewed: Mar. 2, 2009
This is a good base recipe. I can't imagine doubling the sauce either. I followed the recipe as mostly written, except I added a medium diced onion and a little garlic salt. I used whole wheat linguini as the pasta. I was a little nervous about the cream of celery soup since I'm not a huge fan of celery, but it was good. I always taste things as I go along, and though I'm not really a tetrazzini authority, it still didn't taste quite right. I mixed in more parmesan cheese (maybe another 1/2 cup) and a couple of teaspoons of sherry. That did it. In the last 5 mins I topped the whole thing with a little more parmesan and dry stuffing mix. Tasted great. I'll make it again!
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Skillet Zucchini

Reviewed: Feb. 10, 2009
So I thought this recipe was okay. It was nothing like I expected, but I'll make it again. Yes, it's not a pretty dish, and I think, not really suited as a side dish. But it is good and hearty. I followed the directions as written, except I used the left over bacon grease instead of butter. It was good, but really didn't go with the rest of meal. The "ooey and gooey" reviewers have it exactly right.
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Delicious Ham and Potato Soup

Reviewed: Jan. 18, 2009
Let me add to the raves. I was looking for a use for country ham I got as a gift. I made this soup almost as is. I took a reviewer's advice and used potato flakes (actually just instant mashed potatos), added slowly, instead of making the roux. I still added 4T. of butter, the 2cups of milk, plus additional milk to thin the instant potato flakes. I don't generally like celery, but it sounded good in the soup; so instead of buying a whole thing of fresh celery, I used 2T of dried celery flakes. With the salt in the boullion and the ham, I didn't add any. It was fantastic. Top with grated cheddar before eating, it's a great comfort food on a cold, rainy day.
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Chicken and Rice Casserole I

Reviewed: Jan. 18, 2009
Okay, I think this recipe is getting a bad rap. I used the whole pack of onion soup mix, a can of healthy request cream of mushroom, and 1% milk (I can't drink the 2% or whole stuff). I added some frozen green peas, a can of well rinsed sliced mushrooms, a fresh carrot finely diced, and a lot of black pepper (maybe 1/2 tsp). I cubed my chicken breast. I followed the cooking instructions as written except I topped the casserole with Food Lion dry cornbread stuffing for the last, uncovered 15 mins. I like onion, and the flavor was strong, but not overpowering. The rice came out totally fine. If anything, and I can't believe I'm saying this, it still needed salt added after cooking. I thought it was a great comfort food for the frigid weather we're having. I'll make it again.
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Chocolate Cavity Maker Cake

Reviewed: Oct. 17, 2007
Best bundt cake ever! I don't change a thing. I've made this cake many times, always to raves. The Pam for baking/with flour is a godsend for baking.
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Easy Tuna Casserole

Reviewed: Mar. 28, 2006
Another good comfort food staple. This is the only tuna casserole recipe I use. I used 1 can cream of chicken healthy request soup, 2 cans of tuna, added about 3/4 can of milk, frozen peas, a can of well drained mushrooms, and diced roasted red bell pepper. I agree is was a little bland so I added salt, black peppar, and onion powder to taste. I love the fried onions on top. Don't typically use the cheese, but it's okay with it. It's great, and super easy.
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Brown Sugar Meatloaf

Reviewed: May 2, 2003
This was a really good meatloaf. I took the suggestions and used a 1/2 c. milk, used dark brown and halved the sugar, and added a few spashes of worcestshire sauce to both the beef and the ketchup. We were out of crackers and bread crumbs so I used oats. Still put the sugar and ketchup on the bottom and inverted it on a platter. Everything was great! Wife loved it.
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